Salmon-and-Pasta-Stuffed Tomatoes

Toss pasta and salmon with a low-fat cucumber-and-yogurt dressing and serve in vine-ripened summer tomatoes for a light but filling summertime salad.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Chill: 4 hrs

Salmon-and-Pasta-Stuffed Tomatoes

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Directions

  1. Cook macaroni according to package directions, except omit any oil or salt. Drain; set aside. In large bowl combine yogurt, cucumber, carrot, mayonnaise dressing, dill, salt, and pepper. Add cooked pasta and salmon; toss gently to coat. Cover; refrigerate for at least 4 hours or up to 24 hours.
  2. Meanwhile, for tomato stars, cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each tomato, cut from the top to, but not quite through the stem end to make 6 wedges.
  3. To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon-pasta mixture. Makes 4 servings.
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Nutrition Facts (Salmon-and-Pasta-Stuffed Tomatoes)

  • Per serving:
  • 216 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 31 mg chol. ,
  • 517 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 16 g pro.
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